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potato salad

Sunday, January 28th, 2007

6 potatoes
3 hard-boiled eggs
4 tablespoons cider vinegar
1/2 cup milk
4 tablespoons margarine or butter (1/2 stick)
1/2 cup mayonnaise
salt and pepper
1 small jar pickle cubes
celery seeds if desired

Cook potatoes in salted boiling water until done. Drain potatoes. Place in bowl and cream with mixer. Add milk and butter and continue mixing. Peel eggs and place in with potatoes. Mixer will mix eggs well into the potatoes. Put in mayonnaise and vinegar. Mix with mixer. Last add pickles.

Recipe courtesy of Laura’s maternal grandmother, Nana.

scalloped potatoes

Sunday, January 28th, 2007

6-7 potatoes
3 tablespoons of flour
1 teaspoon of salt
1/2 teaspoon of pepper
1/2 cup of butter
2 1/2 cups of milk
1 small box of velveeta cheese

Wash and cut potatoes into thin slices. Grease large casserole dish. Arrange one layer of potatoes in casserole. Sprinkle with part of flour, salt and pepper. Layer with portion of cheese, thinly sliced. Continue with second layer, ending with cheese. Pour milk over top of dish. Cover. Bake in 350° F oven thirty minutes. Uncover and bake 40 to 50 minutes or until potatoes are done.

Recipe courtesy of Laura’s maternal grandmother, Nana.

sweet potatoes

Sunday, January 28th, 2007

3 pounds of sweet potatoes, peeled and cooked
1/4 cup of butter
1/2 cup of packed brown sugar
1 teaspoon of salt
1/2 teaspoon of grated orange rind
6 marshmallows, halved
4 cups of crushed cornflakes
1/3 cup of melted butter
12 pecan halves

Mash potatoes with butter, sugar, salt and orange rind. Cool, divide in portions. Coat each portion with butter and roll in cornflakes. Bake at 450° F for seven to eight minutes.

Recipe courtesy of Laura’s maternal grandmother, Nana.

sweet and sour dill pickles

Sunday, January 28th, 2007

Medium sized cucumbers
Onion slices
8 heads of dill
2 celery stalks, quartered
4 cups of sugar
½ cup of salt
1 quart of vinegar
2 cups of water

Wash fresh picked cucumbers and cut in 1 “ chunks or in quarters.  Enough to fill 4 sterilized jars.  To each jar add three or four slices of onions, two stalks of celery and two heads of dill.

Dissolve sugar, salt, vinegar and water.  Bring to a boil.  Pour while still hot over cucumbers to cover.  Seal.

Recipe courtesy of Laura’s maternal grandmother, Nana.

pinto beans

Sunday, January 28th, 2007

2 packages (2 lbs.) of pinto beans
½ pound of fatback
2 tablespoons of salt

In casserole dish, cover beans with water and soak overnight. Drain beans. Place beans in crockpot with fresh water, fatback and salt. Cook until done.

Recipe courtesy of Laura’s maternal grandmother, Nana.  Pintos and cornbread are one of our favorite meals.

canned green beans (quick method)

Sunday, January 28th, 2007

9 quarts of prepared green beans
1 cup of vinegar
1 cup of sugar
1/2 cup of salt
1/2 gallon of water

Bring vinegar, sugar, salt and water to a boil.  Add beans and cook 45 minutes.  Pour in prepared jars and seal.  When ready to cook.  Drain liquid from jars and let sit in cold water for one hour before cooking.

Recipe courtesy of Laura’s maternal grandmother, Nana.

oriental salad with ramen noodles

Sunday, January 28th, 2007

1 head of lettuce
5 green onions
1 small bag of almonds
1/2 cup of sesame seeds
1 stick of margarine
2 packs of ramen noodles

Melt margarine.  Crumble noodles, seeds and almonds in margarine until brown.  Drain on paper towel and let cool.  Add to lettuce and onions.

Dressing:
1 cup of oil
1/2 cup of vinegar
1 teaspoon of soy sauce
1 cup of sugar
mix well and add to salad

Recipe courtesy of Laura’s maternal grandmother, Nana.

macaroni salad

Sunday, January 28th, 2007

3 cups of cooked macaroni (1 small box)
2 large tomatoes, chopped
2 medium cucumbers, chopped
1 green pepper, chopped
1 cup of mayonnaise
3 tablespoons of vinegar (optional)
salt, pepper and celery seed to taste (optional)

Cook macaroni until tender. Drain and run cold water over noodles. Combine macaroni with mayonnaise, vinegar, salt, celery salt and pepper.  Add green pepper and cucumber.  Finally, add the tomato, folding in lightly.

Recipe courtesy of Laura’s maternal grandmother, Nana.

marinated broccoli

Sunday, January 28th, 2007

2 bunches of fresh broccoli
1-1/2 cup of cider vinegar
1/4 cup of cold water
1/2 cup of vegetable oil
2 tablespoons of sugar
1 tablespoon of dill seeds
1 teaspoon of salt
1 teaspoon of pepper
1/2 teaspoon of minced garlic
ripe olives and pimento strips

Trim off large leaves of broccoli and tough ends of lower stalks.  Wash broccoli and cut into serving size spears.  Arrange spears in single layer in dish.

Combine next eight ingredients in a jar, cover tightly and shake.  Pour over broccoli.  Cover and chill at least twelve hours, stirring occasionally.

Before serving, remove broccoli from marinade, garnish with olives and pimento strips.

Recipe courtesy of Laura’s maternal grandmother, Nana.

broccoli and cauliflower salad

Sunday, January 28th, 2007

Wash and cut broccoli and cauliflower.  Top with dressing:
1/4 cup of vegetable oil
1/3 cup of vinegar
1/3 cup of sugar
1 large red onion
1 cup of mayonnaise
salt and pepper to taste

Recipe courtesy of Laura’s maternal grandmother, Nana.


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